A coupe is a great summery dish to serve at a lunch party in the garden. You can create your own bespoke version by adding nuts, varying the ice-cream, serving mascarpone instead of cream, etc. I've given a recipe here for tuile biscuits, but you could also use a suitable off-the-shelf ice-cream biscuit.
200g raspberries
120ml double cream
30g caster sugar
4 large or 8 small scoops of good-quality vanilla ice-cream
Blend a third of the raspberries in a liquidiser until smooth. Whip the cream with the sugar until fairly stiff. To serve, spoon a little of the raspberry purée in the base of a coupe-type glass, then spoon some whipped cream followed by a ball of ice-cream. Spoon on more purée, saving 1-2tbsp for the biscuits below, scatter the raspberries and place a biscuit on top.
Subscribe to Independent Premium to bookmark this article
Want to bookmark your favourite articles and stories to read or reference later? Start your Independent Premium subscription today.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments